It’s hard to find a more versatile dish than stuffed peppers. It is prepared simply and quickly with the filling of a variety of products, which makes it an affordable dish for every day. And even vegetarians and fasting people will be able to find a suitable recipe. If you cook stuffed peppers in the oven, then it can be a festive table decoration, as it looks very bright and appetizing.
Cooking Features
Nobody wants the stuffed pepper turned into a shapeless mass or, on the contrary, the filling in it turns out to be unbaked. To this did not happen, you need to know a few subtleties.
- When choosing peppers that are going to bake with minced meat in the oven, preference should be given to fruits of even shape and approximately the same size. If you are going to bake whole peppers, choose medium-sized fruits. For the preparation of stuffed pepper halves are more suitable medium or even large specimens. It is important that the size of the peppers is about the same, since it takes an unequal amount of time to bring fruits of different sizes to readiness.
- Bright colored pepper looks more appetizing, so preference should be given to red and yellow pepper, especially if the dish is prepared for the festive table.
- For mince often use rice. Before putting this ingredient in the filling, it should be boiled, but only until half cooked.
- When baking peppers in halves, it is a good idea to use cheese. If they are sprinkled with pepper, then an appetizing crust forms on the vegetable when baking.
- Served stuffed peppers with sour cream or complex sauce. If the peppers are baked in a sauce, then it is logical to serve the dish to the table with him.
A side dish of stuffed pepper is not required - it is a self-sufficient hot snack.
Peppers stuffed with meat and rice
Composition:
- middle-sized sweet pepper - 1, 5 kg;
- pork - 0, 2 kg;
- beef - 0, 3 kg;
- rice - 100 g;
- tomato paste - 50 g;
- tomatoes - 1 kg;
- ground paprika - 5 g;
- bay leaf - 5 pcs .;
- ground black pepper to taste;
- allspice peas - 5 pcs .;
- salt - to taste.
Method of preparation:
- Rice, rinse well and boil in salted water until half cooked (you need to cook about 10 minutes after the water boils). Drain water.
- Wash the meat, dry it, cut it in pieces and scroll through the meat grinder, alternating the pieces.
- Mix the minced meat with rice, pepper and salt.
- Pepper wash, cut the stem. Carefully, so that the fruits are not cracked, remove the seeds and remove the partitions.
- Densely stuff the peppers with minced meat and rice.
- Wash the tomatoes, remove the stalks and seals near them. Cut each tomato into 4-6 pieces.
- Fold the peppers tightly into a deep baking dish, spread the tomato slices between them.
- Dissolve tomato paste with water, mix ground paprika with this liquid and pour the peppers with this mixture so that it covers about half of the peppers. Put the leaves of laurel and pea allspice.
- Preheat oven to 180 degrees.
- Place the peppers in the oven for 40 minutes.
Serve by watering a tomato sauce in which the peppers were stewed.
According to this recipe, you can cook a dish of frozen pepper. In this case, it should not be thawed before cooking.
Peppers with meat and rice, baked in halves
Composition:
- Bulgarian pepper (large) - 1 kg;
- ground beef - 0, 5 kg;
- rice - 100 g;
- carrots - 100 g;
- onions - 100 g;
- sour cream - 100 ml;
- tomato paste - 50 ml;
- fresh greens - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Wash the pepper, cut each fruit in half, and you can leave the “tails”: with them, the baked pepper looks even more appetizing. Remove the seeds and partitions.
- Dip pepper for 5 minutes in boiling water, remove and pat dry with a napkin.
- In the salted water, boil the rice until half cooked, drain the broth, let the rice cool and dry for a while.
- Salt mince and pepper.
- Finely chop the greens with a knife.
- Remove the husks from the onion and cut it very finely.
- Peel carrots and chop grated with small holes.
- Add vegetables and greens, rice to mince; mix everything very well.
- Start the minced peppers. Put them on a baking sheet covered with parchment.
- Mix sour cream with tomato paste. Grease the resulting sauce filling.
- Place the baking tray with the peppers in the oven preheated to 180 degrees. Bake 40 minutes.
Spread the peppers in plates, pour them sour cream mixed with a small amount of ketchup.
Peppers stuffed with meat and rice under cheese crust
Composition:
- Bulgarian pepper - 1 kg;
- minced meat (better pork) - 0, 35 kg;
- rice - 100 g;
- cheese - 0, 2 kg;
- hard cheese - 100 g;
- onions - 0, 5 kg;
- tomato paste - 25 g;
- vegetable oil - 50 ml;
- garlic - 2 cloves;
- salt, seasonings, greens - to taste.
Method of preparation:
- Cut onions into small cubes, set aside about a fifth for the filling. Fry the rest of the onions until golden brown, then stew for a few minutes with the addition of tomato paste. Grease this frying form, which is going to bake the peppers.
- Add onion to the minced meat.
- Chop the cheese as finely as possible with a knife and also mix it with the minced meat.
- Add rice cooked to half-cooked meat, crushed garlic, and mix thoroughly. Pepper and salt to taste. If desired, add chopped greens.
- Stuff the peppers, laying out the filling with a slide. Put them in shape right on the grill.
- Finely rub hard cheese, sprinkle them with peppers.
- Bake peppers at 180 degrees for 40 minutes.
You can sprinkle cheese on the peppers not immediately, but 20 minutes before cooking. Then it will have a more appealing shade.
Peppers Stuffed with Chicken Breast
Composition:
- Bulgarian pepper - 1 kg;
- chicken breast fillet - 0, 4-0, 5 kg;
- onions - 100 g;
- cheese - 120 g;
- carrots - 100 g;
- garlic - 1 clove;
- walnut kernels - 50 g;
- sour cream - 50 g;
- vegetable or butter - how much will go;
- salt, spices - to taste.
Method of preparation:
- Cut the chicken breast fillet into small cubes.
- Crush walnut kernels with a knife, mix with chicken fillet.
- Peel and chop vegetables. Let them lightly in a small amount of heated oil.
- Mix vegetables with sour cream, salt and pepper.
- Combine chicken fillet with vegetables, mix thoroughly.
- Pepper wash, cut each vegetable lengthwise into 2 halves, remove seeds and partitions from them.
- Fill the halves of pepper with prepared minced meat.
- Coarsely rub cheese, sprinkle stuffed halves of peppers on it.
- Grease the parchment with butter, place it on a baking sheet. Put on his halves of pepper, stuffed with minced chicken breast.
- Place the baking tray in the oven preheated to 190 degrees. The dish will be ready in 35 minutes.
Stuffed pepper prepared according to this recipe can be considered a dietary dish.
Peppers stuffed with vegetables and rice
Composition:
- sweet pepper - 1 kg;
- eggplants - 0.5 kg;
- onions - 150 g;
- carrots - 100 g;
- tomatoes - 0, 2 kg;
- rice - 150 g;
- tomato paste - 25 g;
- sour cream - 25 g;
- vegetable oil - how much will leave;
- salt, seasonings - to taste.
Method of preparation:
- Pour the rice with salted water, rinse well before use, and cook. It must be brought to half-ready, so that it ceases to be firm, but did not manage to boil soft and soften.
- Peel the eggplants, lower for 20 minutes in salted water.
- Peel and grate carrots.
- Peel the onions, cut into small cubes.
- Fry the onions with carrots.
- Pour boiling water over tomatoes, peel and cut the flesh into cubes.
- Dry the eggplants, cut them in the same way as the tomatoes.
- Put the tomatoes and eggplants in a pan with onions and carrots. Stew the vegetables for 10 minutes.
- Add rice to them, salt them and season.
- Wash peppers, cut off their upper part so that it resembles a cap.
- Clean seeds with membranes from peppers, fill them with vegetables and rice stuffing.
- Brush with a mixture of sour cream and tomato paste. Cover with cut tops and tightly put in a form with high sides, pre-lubricated its bottom with oil.
- Place an oven heated to 180 degrees for 45 minutes.
Pepper stuffed with vegetables and rice will be enjoyed by a vegetarian. It is worth remembering their recipe and those who observe the post.
Peppers stuffed with mushrooms and rice
Composition:
- sweet pepper - 1, 5 kg;
- champignons - 0, 8 kg;
- rice - 100 g;
- sour cream or lean mayonnaise - 100 ml;
- dill - 50 g;
- salt, pepper - to taste;
- vegetable oil - how much will leave;
- onions - 0, 2 kg.
Method of preparation:
- Wash peppers, cut off their tops with “tails”, remove seeds and partitions.
- Boil the rice until half cooked.
- Cut the mushrooms into plates, the onions into cubes.
- Heat the oil in a pan, put the onion in it and fry it on low heat until it becomes translucent.
- Add the mushrooms and fry them until all the liquid from them evaporates from the pan.
- Mix the mushrooms with rice, salt and season the minced mushroom to taste.
- Chop the dill and add to the mince.
- Stuff peppers with mushroom stuffing, smear with sour cream or lean mayonnaise. If desired, you can cover the "molds" of peppers cut "lids".
- Place the peppers in a deep baking dish. Send it to an oven preheated to 180 degrees for 40 minutes.
This dish is sure to appeal to those who love mushrooms. It is also suitable for vegetarian meals and for lean meals.
Peppers stuffed with buckwheat, meat and mushrooms
Composition:
- Bulgarian pepper - 1, 5 kg;
- minced meat (you can use chicken) - 0, 2 kg;
- buckwheat - 0, 2 kg;
- white mushrooms - 100 g;
- carrots - 0, 2 kg;
- bulb onion - 0, 2 kg;
- dill - 50 g;
- cheese - 0, 2 kg;
- butter - 20 g;
- vegetable oil - how much will leave.
Method of preparation:
- Boil buckwheat, mix it with chopped dill and fresh minced meat.
- Cut mushrooms into small pieces, fry in butter, mix with buckwheat and minced meat.
- Cut the onion into small pieces, rub carrots, fry the vegetables on low heat in a little oil. Mix with the main filling, add salt and season it to taste.
- Coarsely grate cheese, add half of it to the stuffing, mix.
- Cut the peppers in half, clean the seeds out of them, remove the partitions.
- Fill the “boats” with minced meat, sprinkle with the remaining cheese.
- Bake in the oven at 180 degrees for 30 minutes.
Pepper stuffed with buckwheat with mushrooms and minced meat is tasty, fragrant, beautiful and healthy.
Cooking stuffed peppers in the oven is easy if you know the basic rules. And recipes for fillings can be invented by ourselves, given the compatibility of various products.
